Ellen Silverman
A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.
Recipe information
Total Time
20 min
Yield
Makes 4 (first course) servings
Ingredients
For vinaigrette
1 tablespoon Champagne vinegar
1 tablespoon mild honey
1½ teaspoons fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon coarsely ground black pepper
3 tablespoons olive oil
For salad
2 oz thinly sliced pancetta (4 to 5 slices)
1 tablespoon olive oil
2 firm-ripe pears
4 cups baby arugula or torn larger arugula (1¼ lb)
3 oz ricotta salata, thinly shaved with a vegetable peeler
Preparation
Make vinaigrette:
Step 1
Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
Make salad:
Step 2
Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.
Step 3
Halve pears lengthwise, core, and cut lengthwise into ¼-inch-thick slices.
Step 4
Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.
Recipe notes
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